Spiced Lamb with Mango Sauce
Used with permission from the Bal's Quick and Healthy Indian Cookbook
Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.
Spiced Lamb with Mango Sauce. Serves 4
3 Tbsp (45 mL) grapeseed oil
1 medium onion, finely chopped
1 Tbsp (15 mL) finely chopped garlic
1 Tbsp (15 mL) finely chopped ginger
1 Tbsp (15 mL) garam masala (page xx)
1 Tbsp (15 mL) cumin seeds
1 Tbsp (15 mL) coriander seeds, crushed
1 tsp (5 mL) ground turmeric
Salt to taste
2 Tbsp (30 mL) tomato paste
1 lb (500 g) stewing lamb, cut into pieces
14 oz (398 mL) can crushed tomatoes
1 cup (250 mL) mango juice
1 cup (250 mL) vegetable broth
2 medium green chilies, finely chopped
1 large ripe mango, peeled, pitted, and cut into bite-sized pieces
- Heat the oil in a deep skillet over medium-high heat.
- When the oil is hot, add the onion, garlic, and ginger and cook, stirring regularly, until the onion starts to soften and turn brown, about 4 minutes.
- Add the garam masala, cumin seeds, coriander seeds, turmeric, and salt and cook for 30 seconds.
- Add the tomato paste and cook for another 30 seconds.
- Add the lamb, then brown for 3 to 5 minutes, stirring occasionally.
- Stir in the crushed tomatoes, mango juice, vegetable broth, and green chilies and bring the mixture to a boil.
- Turn the heat to low, cover the skillet, and simmer, stirring regularly, until the lamb is soft, 45 minutes to 1 hour.
- Add the mango pieces to the skillet, then turn the heat off.
- Cover the skillet and let it sit for 10 minutes before serving.
- Serve with rice and White Radish Salad with Cherry Dressing.
If it were up to me, I would add mangoes to everything. In this dish, cardamom, fenugreek, and garam masala balance out the sweetness of the mango. I had originally planned to use raw sugar, but with mangoes in season, I used them instead. The result is absolutely delicious. In this recipe, I am using mango juice, which can be purchased in a box or a bottle from most grocery stores. Mangoes are a rich source of vitamin A and antioxidants. If only I had known all this when I was a child. Whenever I’d climb up the mango tree, my mother would frown and tell me only boys were allowed to do the climbing. I would have responded by listing the health properties of mangoes to justify my mango picking!
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